Kir
Blanc-Cassis
재료
- Creme De Cassis 1 part
- Champagne 5 parts
조리법
Add the crème de cassis to the bottom of the glass, then top up with wine.
키르는 화이트 와인(가장 전통적으로 부르고뉴 알리고테)에 크렘 드 카시스 블랙커런트 리큐어를 넣어 만드는 클래식 프랑스 아페리티프입니다. 카시스가 바닥에 가라앉아 와인과 섞이면서 아름다운 블러시 색상을 만들어냅니다. 단순하고 우아하며 끝없이 상쾌한 이 칵테일은 프랑스 아페리티프 문화의 초석입니다.
History & Origins
Kir was popularized by Félix Kir, the mayor of Dijon, France, who served it at official receptions throughout the 1950s as a way to promote the wines of Burgundy. The combination of white wine and cassis was already a local Burgundian tradition known as 'blanc-cassis' before Kir gave it his name. The IBA recognizes it as a Contemporary Classic, reflecting its global adoption.
Tasting Notes
Aroma: White wine's crisp acidity and apple-floral notes, with the deep blackcurrant richness of crème de cassis. Palate: Refreshing and moderately sweet — the cassis's berry depth enriches the wine's acidity, creating a perfectly balanced aperitif that is light yet flavorful. Finish: Clean, fruity, and dry, with a lingering cassis sweetness.
Pro Tip
Add the crème de cassis first, then pour the chilled wine gently over it to create a natural gradient of color; serve without stirring for the best visual effect.
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